These Fish Stick Tacos make the perfect quick and easy weeknight family dinner.
It's so simple to elevate the humble fish stick by serving them on warm tortillas with crunchy slaw and a creamy sauce. Fish sticks have never looked or tasted this good!
I'm always trying to come up with dinners for ingredients we actually keep in the house.
Since the kids love them, I'm often left wondering what to eat with fish sticks!
My Frozen Fish Sticks Tacos may not be authentic, but they're quick, delicious and easy recipe. Which makes them the perfect dinner for busy weeknights in my book.
And when you're adding fresh veggies and flavors to the mix there's no need to feel guilty for using 'frozen food' either.
Don't wait for Taco Tuesday - get creative and load them up with your favorite toppings.
Why You Should Make Easy Fish Stick Tacos
- This is a great way to encourage your kids to enjoy fish and loads of healthy veggies. I find most kids will eat anything if you wrap it up in a tortilla 😉
- Hosting your own taco party? No problem, this recipe is so easy to double or treble to feed a crowd.
- My easy slaw adds both flavor and crunch to these fish stick tacos (or fish finger tacos in the UK) But you can pile them high with any toppings that your family enjoys eating.
- This recipe is easily adapted to suit coeliacs or anyone following a gluten free diet. Just ensure that you buy gluten free tortillas and also gluten free fish sticks.
- If you love these simple Mexican flavors as much as I do why not try my Chicken Fajita Sheet Pan Dinner, my Grilled Corn & Black Bean Tacos or my easy vegetarian Oven Quesadillas.
What are Fish Tacos?
Fish tacos have become very popular in recent years and most people seem to agree they originated in Baja California, Mexico. They're an absolute flavor bomb but are really simple to pull together.
They are basically tortillas filled with fish, shredded cabbage or slaw and a creamy sauce. Those three components form the base of a fish taco.
You can then add other flavors and toppings of your choice. For example, in my kitchen that always includes pickled jalapenos and some creamy avocado.
What Fish is Best for Tacos?
Fish tacos are most commonly made with a white fish, however, you can use any fish you like. An oily fish like salmon works well in this dish too.
I've used fish sticks in my recipe since they're so convenient and many people keep them in the freezer. They actually work really well since they taste great AND have the right texture and crunch needed for a really good taco.
Are Fish Sticks Healthy?
I always look for the fish sticks that are made with 100% fish fillet since they're a healthier option and great source of protein.
I also bake the fish sticks in the oven, so there's no need for unnecessary fats or oils to cook them.
Find the full list and quantities in the recipe card below.
Fish Sticks - for ease I make my fish tacos with fish sticks (or fish fingers if you are in the UK). Look for fish sticks that are made with 100% fish fillet. If following a gluten free diet replace regular fish sticks with fish sticks that have a gluten free crumb coating.
You can also replace fish sticks with fresh fish if you prefer. Just cook your fish of choice as you would normally and add it to the tortilla.
Tortillas - this recipe suggests one 8 inch tortilla per person/serving. You could also use smaller tortillas and serve two per person. Use wheat or corn tortillas, whichever you prefer.
If following a gluten free diet replace regular tortillas with a gluten free alternative.
Sauce - my spicy mayo based sauce comprises mayonnaise, lime, tomato ketchup and hot sauce for that perfect balance of sweet, sour and spicy flavors. However, use this recipe as a base and adapt it to suit your own palette.
For example the lime juice can be replaced with lemon juice. If chili isn't your thing leave out the hot sauce and add a little more tomato ketchup instead. Make the sauce your own!
If you're in a rush, or don't have all the ingredients you could also use a store bought spicy chili mayonnaise.
Slaw - my slaw comprises shredded red cabbage and carrot and is flavored with lime juice. This slaw is easily adapted to suit your own tastes.
Some more veggies that would work great shredded up in a slaw include - white cabbage; bell peppers; radish; beetroot; squash; zucchini.
The lime adds a zing of freshness to the slaw, you could also use lemon juice, or replace it with apple cider vinegar instead.
Garnishes - I always serve tacos with lime wedges, allowing everyone to add a final squeeze of freshness to the taco.
Cilantro adds a great herbal note, you could also use fresh parsley.
My Quick Pickled Red Jalapeño Peppers finish the taco with a burst of sweet and spicy chili heat.
How to Make Fish Stick Tacos
Find the full printable recipe below.
Cook the fish sticks on a sheet tray according to the packet instructions.
Whilst the fish sticks cook, warm the tortillas and prepare the toppings.
Make the easy slaw by mixing grated carrot and shredded red cabbage with lime juice and seasoning.
Make the sauce my mixing tomato ketchup, hot sauce and more lime juice with mayonnaise and seasoning.
When the tortillas are warm and the fish sticks are cooked, serve three fish sticks per tortilla. Add slaw, sauce, sliced avocado, Pickled Red Jalapeño Peppers, cilantro and serve with lime wedges.
Variations of Easy Fish Tacos
This recipe suggests one large tortilla per person, you can use smaller sized tortillas, either corn or wheat, whatever you prefer.
Fish sticks made with 100% white fish fillet are a great source of protein. You can look out for fish sticks made with 100% salmon fillet which also taste great in this dish too.
I have made a simple slaw using red cabbage and carrot, but feel free to pile these tortillas high with the veggies your family enjoy eating.
You can also add any number of quick toppings, here are some suggestions so make the dish your own:
- shredded lettuce
- tomato salsa
- sour cream
- grated cheddar cheese
- crumbled feta cheese
- black beans
- fresh lime juice
Tips For Making Short Cut Fish Finger Tacos
- To make these fish stick tacos gluten free replace the regular fish sticks and tortillas with gluten free alternatives.
- When cooking the fish sticks, line the baking sheet with baking parchment or lightly greased foil. Not only does this stop the fish sticks from sticking to the sheet, it also makes the washing up a lot easier.
- Want to make this recipe even quicker? Use ready shredded carrots and/or cabbage for the slaw. You can also buy jarred pickled jalapeños, if using.
- Taste the sauce once you've made it for balance of flavors. If you want it a little spicier, add a little more hot sauce, a little sweeter add more tomato ketchup. Always check the seasoning, a little salt and pepper will make a huge difference to the finished sauce.
How To Serve Fish Finger Tacos with Quick Slaw
What I love most about tacos is how easily you can adapt the topping to suit what you and your family enjoy eating most.
I serve everything in bowls placed in the middle of the table, that way everyone can help themselves and make their tacos their own way.
How To Reheat Fish Stick Tacos?
Tacos are a great make ahead dish. You can prepare the slaw and sauce earlier in the day, along with any other toppings you are planning to serve. Keep everything in the refrigerator until you are ready to serve.
I like to cook the fish sticks fresh just before serving, that way they stay nice and crisp.
However, if you have leftovers you can easily reheat the fish sticks by placing them in a hot oven to warm through.
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What Do You Think?!
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More Under 30 Minute Recipe Ideas
Fish Stick Tacos
- 12 Fish Sticks / Fish Fingers - gluten free if required
- 4 Tortillas - wheat, corn or gluten Free
- 1 Avocado - sliced
For the Easy slaw
- ¼ Red cabbage - small, finely shredded
- 1 Carrot - medium, grated
- ½ Lime - juice only
- Sea Salt and Black Pepper
For the Sauce
- ⅓ cup Mayonnaise
- ½ Lime - juice only
- 1 tsp Tomato Ketchup - a generous spoon!
- Dash Hot Sauce - optional, to taste
- Sea Salt and Black Pepper
- Quick Pickled Red Jalapeño Peppers - or sliced fresh red/green jalapeños (optional)
- Fresh Cilantro (Coriander)
- Limes - cut into wedges
- Preheat the oven according to fish stick packet instructions.
- 12 Fish Sticks / Fish FingersCook the fish sticks in a single layer on a foil or parchment lined baking sheet (for easier clean up). Follow the cooking times on the packet instructions and bake until golden brown.
- 4 TortillasMeanwhile, wrap the tortillas in foil and place in the oven to warm through.
- ¼ Red cabbage | 1 Carrot | ½ Lime | Sea Salt and Black PepperMake the easy slaw: in a medium bowl, mix together the grated carrot, shredded red cabbage, lime juice and seasoning.
- ½ Lime | ⅓ cup Mayonnaise | 1 tsp Tomato Ketchup | Dash Hot Sauce | Sea Salt and Black PepperMake the sauce: in a small bowl, mix the mayo, lime juice, tomato ketchup, hot sauce and salt and pepper. Taste and adjust seasonings if needed.
- Quick Pickled Red Jalapeño Peppers | Fresh Cilantro (Coriander) | Limes | 1 AvocadoAssemble the tacos: Place 3 fish fingers on each taco. Add the slaw, avocado slices and a generous spoonful of sauce. Garnish with jalapeno pepper slices and cilantro if desired. Serve with extra lime wedges.